Directions

1. 1

   Heat the oven to 375°F and line a baking sheet with foil.

2. 2

   In a medium bowl, beat the cream cheese, scallion, and Black Garlic Salt together until smooth and creamy.

3. 3

   In a small bowl, whisk the egg until uniform.

4. 4

   Working with one wonton wrapper at a time, dip a finger in the beaten egg and lightly paint the edges of the wrapper. Spoon a heaping tsp. of the cream cheese mixture into the center.

5. 5

   Pinch opposite corners together to form a small purse shape, then pinch the seams shut so the filling is sealed inside. Place each rangoon on the prepared baking sheet.

6. 6

   Lightly brush the tops with the remaining egg wash. Bake for 12 to 15 minutes, until deeply golden and crisp at the edges.

7. 7

   Serve hot with sweet chili sauce for dipping. Makes about 10 rangoon.